06/07/2026
HIGH-PROTEIN TERIYAKI SALMON BITES 🐟🍋🟩
I’ve been obsessed with this recipe lately. The secret? Fruit-sweetened apricot jam
Serves 4
TERIYAKI SAUCE
• 1 tsp avocado oil
• 1 tbsp fresh ginger, grated
• 3 garlic cloves, grated
• 1/3 cup tamari, liquid aminos, or reduced-sodium soy sauce
• 1 tbsp white miso paste
• 1/4 tsp red chili flakes
• 1/4 cup fruit-sweetened apricot jam (or honey)
• Juice of 1 lime (about 2 tbsp)
• Freshly ground black pepper
SALMON + VEGGIES
• 1 tbsp toasted sesame oil
• 1½ lbs bok choy or kale, thinly sliced
• 8 oz shiitake mushrooms, stems removed
• 2 tbsp avocado oil
• 1 lb salmon, skin removed and cut into 1-inch cubes
• 2 tsp sesame seeds
• 2 tbsp sliced scallions
• Kosher salt + black pepper
• Cooked brown rice
METHOD
1. Make the sauce:
Heat avocado oil in a small saucepan over medium heat. Add garlic and ginger and cook until fragrant, about 1 minute.
2. Add tamari, miso, chili flakes, and apricot jam. Whisk well and bring to a simmer.
3. Simmer for about 10–12 minutes, until thick enough to coat the back of a spoon. Remove from heat, stir in lime juice and black pepper, and let cool slightly.
4. Heat sesame oil in a large skillet. Add bok choy and shiitakes and cook for 6–8 minutes, until tender and lightly browned. Remove and set aside.
5. In the same skillet, heat avocado oil. Season salmon with salt and pepper and sear for about 5 minutes per side until golden.
6. Pour the teriyaki sauce over the salmon and gently toss to coat. Continue cooking for about 10 minutes, until the sauce caramelizes and the salmon is cooked through.
7. Serve over the bok choy and mushrooms. Garnish with sesame seeds and scallions. Add brown rice if desired.
OVEN OPTION
• Preheat oven to 425°F.
• Place seasoned salmon on a parchment-lined baking sheet.
• On a second sheet pan, toss bok choy and mushrooms with sesame oil, salt, and pepper.
• Roast both trays for 15–18 minutes, flipping salmon halfway through.
• Toss cooked salmon with teriyaki sauce and serve with vegetables.
• Garnish with sesame seeds and scallions.
Save this one for your next weeknight dinner 🤍
